A refreshing summer salad with sweet watermelon and mint, topped with creamy, tangy feta in garlic herb dressing.
This easy watermelon feta salad is perfect for the warmer months as it is light and so very refreshing.
Serve it with fresh crusty bread for a quick and easy lunch or alongside a variety of grilled meats and vegetables.
Watermelon feta salad is a combination of sweet and savoury as the sweet juicy watermelon pairs wonderfully with the mild acidity of the creamy feta, tossed in a simple herb dressing.
The ingredients all come together beautifully building plenty of flavour and texture.
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Choosing a ripe watermelon
Watermelon season is well under way and there are plenty of delicious ripe, sweet and juicy ones to choose from.
However, towards the end of the season it may be a little harder to find one that is ripe.
Choose a watermelon that is heavy, this means it is juicy and ripe. It should have an undamaged smooth skin, and a yellow field spot or patch on its skin where it rested and ripened in the sun.
Good feta cheese
If possible, choose a Greek feta with the D.O.P certification of authenticity.
The classic variety of feta made with sheep’s milk has a wonderful sharp flavour which contrasts well with the sweet watermelon in this salad, while those made from a mixture of sheep and goat’s milk are milder but work well too.
Try and find a slab that is packed in brine as it keeps the feta fresh and preserves the flavour.
The brine has wonderful flavour so don’t discard it, and use it for dressings and marinades. You could add a tablespoon to the dressing for a deeper flavour.
I don’t recommend feta made from cow’s milk as it is a little sour with a slight aftertaste and does not have great texture.
Ingredient notes
- Use good quality fresh ingredients.
- Choose a sweet watermelon. Find one that is heavy with an undamaged smooth skin and a yellow field spot.
- Select a good D.O.P Greek feta. Feta is a white cheese which is creamy and tangy, with a wonderful aroma. It is delicious crumbled into a salad.
- Check out my article on how to select a good olive oil.
- Optional – Kalamata olives to garnish the salad, I love M&S garlic stuffed Kalamata olives marinated in herbs.
Helpful tips
- This salad is best served within an hour after preparing, however the dressing can be prepared in advance.
- Muddle the mint and lime (see instructions in the recipe card below), to make a refreshing dressing for this watermelon feta salad.
- To make the dressing ahead – prepare the dressing and transfer to a glass jar with a lid and keep in the fridge for up to 3 days. Remove from the fridge and shake well to mix before using.
- Cut the watermelon into bite-size cubes, removing as many seeds as you can without cutting the pieces too small.
- Toss the watermelon and salad leaves in a large bowl with the dressing, then crumble feta over the top to avoid the cheese melting into the dressing.
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📋 Recipe
Watermelon Salad
Ingredients
dressing
- 3 medium mint leaves
- 1 teaspoon lime zest
- 1 small clove garlic smashed and chopped
- ¼ teaspoon fresh thyme optional
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon lime juice
- 1 tablespoon brine from the feta optional (see notes)
- ¼ teaspoon salt adjust to taste
- ¼ teaspoon freshly ground black pepper
For the salad
- 700 grams watermelon cubes 1½ lbs
- 10 grams mint leaves ⅓ cup, torn
- 60 grams salad leaves 2 oz
- 100 grams feta cheese 3½ oz
- Kalamata olives optional
Instructions
Dressing
- 3 medium mint leaves, 1 teaspoon lime zestMuddle the mint leaves and lime zest by placing the leaves and zest at the bottom of a metal bowl and using a cocktail muddler or wooden pestle, gently grind 2-3 times to release the oils.
- 1 small clove garlic, ¼ teaspoon fresh thyme, 3 tablespoons olive oil, 2 tablespoons white wine vinegar, 1 tablespoon lime juice, 1 tablespoon brine from the feta, ¼ teaspoon salt, ¼ teaspoon freshly ground black pepperAdd olive oil, vinegar, garlic, thyme, lime juice, feta brine (see notes), salt and pepper, and whisk to form an emulsion.
Salad
- 700 grams watermelon cubes, 10 grams mint leaves, 60 grams salad leaves, 100 grams feta cheese, Kalamata olivesToss the watermelon, mint, salad leaves and dressing together in a large mixing bowl. Transfer to a serving dish and crumble feta over the top. Taste for seasoning adding more salt or pepper as required. Garnish with Kalamata olives (optional).
Notes
- This salad is best served within an hour after preparing, however the dressing can be prepared in advance.
- To make the dressing ahead – prepare the dressing and transfer to a glass jar with a lid and keep in the fridge for up to 3 days. Remove from the fridge and shake well to mix before using.
- Cut the watermelon into bite-size cubes, removing as many seeds as possible without cutting the pieces too small.
- Select a feta in brine if possible as it keeps the cheese fresh and a little adds wonderful flavour to the dressing.
- Mix the watermelon and salad leaves in a large bowl with the dressing, then crumble feta over the top to avoid the cheese melting into the dressing.
MEASUREMENT NOTES
The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.
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